Rieslings from Alsace are known to display more body than Germany Riesling.
Lemon |
Lime |
Apple |
Pear |
Peach |
Nectarine |
Apricot |
Flowers |
Herbs |
Steel |
Minerals |
Petroleum |
The Riesling grape is super aromatic.
Citrus, apple, and white fruit flavors are typical for Riesling. Hints of flowers, herbs, and steely minerals.
Warmer climates can add more peach and apricot notes.
Dry Riesling is fresh and fruity, almost perfumed.
The high acidity balances the sweetness (residual sugar).
SUGAR: | Dry 3g/l |
BODY: | Light |
FRUIT: | Medium |
ACIDITY: | High |
ACCOHOL: | 11-13% ABV |
Serving temperature: 8-10°C (46-50°F) |
Riesling is very food friendly. It pairs best with Seafood, Chicken, and Vegetables:
Fish |
Seafood |
Shrimps |
Sushi |
Salmon |
Chicken |
Turkey |
Pork |
Salads |
Vegetables |
Asparagus |
Soft Cheese |
Seafood. Shellfish. Shrimps. Clams.
Fried Fish. Lemon based Sauces.
Sashimi. Sushi. Nori Rolls. Gravlax.
Roasted Chicken. Chicken Wings.
Lightly Smoked Meat. Pork. Ham. Turkey.
Flammkuchen (White Pizza).
Roast Pork with Mustard Sauce.
A Riesling Glass has a tall and narrow bowl to emphasize the aromas of the wine. The shape also helps balance the high acidity often found in Rieslings. The glass is also perfect for any other bone dry wines with high acidity like Chablis, Chenin Blanc, Picpoul and Vinho Verde. |
Opt for cheeses with moderate saltiness and creaminess to balance the wine's acidity.
Add accompaniments like fresh fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Riesling.
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Brie: The creamy texture and mild flavor work beautifully with Riesling.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Asiago: Lightly aged Asiago adds a complementary tang.
Robiola: Its mild creaminess contrasts nicely without overpowering the wine.
Riesling thrives best in cool climates, where it can ripe into the late fall. In hot climates, Riesling generally loses its fine, delicate flavors.
Riesling is in many ways opposite to Chardonnay. Good Riesling is fresh and sour with medium fullness, moderate alcohol, delicate aromas, and no oak.
To appreciate Riesling, a certain tolerance for acid should be worked up. Riesling has a much more exciting aroma profile than Chadonnay, and it also possesses great elegance and finesse.
Dry Riesling is primarily a food wine. Alone, the wines may seem a little sour.
The best Rieslinges come from Germany, Alsace in France, Austria, Northern Italy, Australia, and New Zealand.
You can read more about Riesling world wide at Riesling Regions.
Alsace was once a part of Germany, and Rieslings from the two regions have much in common, but they also have differences, based on climate, terroir, and winemaking.
Alsace is more south than the German Riesling regions (Mosel, Rheingau, Pfalz). In Alsace the growing period is longer, the grapes produces more sugar, and the wines becomes more full bodied and more aromatic.
Alsace is dominated by white wine. 90% of all Alsace wine is white.
The most famous sparkling wine is Crémant de Alsace
Grape | 1969 | 2017 |
---|---|---|
1. Riesling | 1200 | 3350 |
2. Pinot Blanc | 1040 | 3320 |
3. Gewürztraminer | 1950 | 3150 |
4. Pinot Gris | 390 | 2460 |
5. Pinot Noir | 200 | 1670 |
6. Sylvaner | 2580 | 920 |
7. Muscat | 340 | 350 |
8. Chardonnay | 0 | 200 |
9. Chasselas | 1000 | 70 |
Total | 9440 | 15600 |
Source: Conseil Interprofessional Vins d’Alsace.
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